1. In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour.
2. Preheat oven to 375˚F and with a pizza stone placed in the lower third of your oven (you won’t use it now but you want it to heat up with your oven.)
3. Quarter Brussels Sprouts and chop onion, toss with 1 tablespoon olive oil. Roast until sprouts are tender, 25-30 minutes.
4. Once your dough has double in size and sweet potatoes are done, turn up your oven to 500˚F. Return to your dough and punch it down. Let rise for 20 more minutes.
5. Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone.
6. Brush 1 tablespoon of oil over rolled out crust. Sprinkle roasted Brussels Sprouts, onion, red pepper flakes, and goat cheese over dough. Bake until crust is golden, 10-15 minutes depending on oven.
7. Optional: While pizza is baking, place balsamic vinegar in a small sauce pot over medium heat. Bring to a boil, reduce to a simmer, and let cook until vinegar has reduced down by half. Remove from stove top and drizzle over baked pizza.